Modules / Food safety
Food safety and HACCP
When the inspector arrives, the file is ready.
From food samples to fridge temperatures, from cooking temperatures to cleaning lists, every check is reminded on time and recorded.
Food samples
What to sample
A sample due for every dish and batch in the production plan.
Labels
A sample label with the dish, batch, date and disposal time.
Sample fridges
Which sample is in which fridge; expired ones go on the disposal list.
Holds
After a complaint a sample is put on hold and kept until it's released.
Temperatures and checks
Fridge temperatures
Each fridge's check times; an out-of-range reading or a missed check warns.
HACCP checklists
End of cooking, before dispatch, on delivery; cleaning and goods-in; built by you from templates.
Out-of-range values
Every value outside its limits is recorded with the action taken.
The inspection file
A chosen month's samples, temperatures and checks in one file, ready to print.
Let's see how it would work in your kitchen.
Tell us about your menus, clients and routes, and we'll show you Caterer.PRO set up the way you work.
Write to info@caterer.pro